Dill is rich in mineral salts.
Salt is also found in (animal) blood and in the roots of acacia (boil until black salt crystals remain).
Dried and burned leaves of coltsfoot, and dried plant base and the ashes of burnt leaves of hogweed or purslane can be used as a salt substitute.
The stems of borage produce salt when cooked.
These salts were used only as a flavor enhancer in cooking.

Micro life: hates brine

Brine is water that is almost (approximately 20%) or fully saturated with salt (NaCl).
(Spreading salt on winter roads will result in brine.)

By dipping foods like bacon, ham, herring and cheese in brine or salt they keep better. Copious salting retires at least 10% moisture from the meat. Thus, it is also a method of drying. 1 to 15% salt (s) inhibits the growth of bacteria and fungi.
Fine salt penetrates better in the flesh, coarse salt rather makes brine.

Bacon is first equally immersed in cold water (and toweled) to open the outer layer so that moisture can move from the inside to the outside. In summer more salt should be used.

To salts a ham you first need to knead the meat to drive moisture out. Try to follow the veins from small to large to squeeze leftovers of blood out. Dry the meat thoroughly. Cut all fraying and grooves away so that the outside is as smooth as possible and offers little room for infections.
Between bone and meat is usually some moisture and space, an ideal breeding ground for bacteria and (fly) larvae. Generous salt it. Boning also is possible, you then have quite to rub the opening with salt (and pepper).

Put the meat in a bowl, and firmly rub salt in all holes and crevices, and also around the bone. You cannot use too much salt.
In weight is 6 to 10% salt (depends on how fresh and wet meat still is) needed.

You may meat burry with salt. Do not leave anything uncovered. Ladle several times a day the formed brine over the meat. After 5 days you can skim some brine and refresh with new salt. You can also add other spices (black pepper, juniper berries, thyme).
After 15 to 20 days, you can rub the meat (maybe some rinsing), dry thoroughly and hang to dry further few weeks. Wrap it in cloth so it’s not accessible for flies. Or smoke it. Check regularly (smell, and taste... hm).
Amount of salt, spices, duration of brining you can adjust according to your taste and experience.
Store in buttermilk, sour milk or vinegar, or of air enclosed in fat is another possibility to keep it.

Sometimes, after a short drying period, the meat is sealed with lard. Rub some grease on it. That closes the flesh off of air, and the lard will keep the salt. (I never applied this myself.)

In our region is considered by many experts claimed for true that the meat spoils if a menstruating woman touches it. I’ve never tested, therefore the hams are too costly.

Bacon : the mummy of a pig, embalmed in brine. (Ambrose Bierce)